Gluten Free Hemp Seed Wedding Cookies

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GLUTEN-FREE HEMP SEED WEDDING COOKIES

(Gluten-Free, Nut-Free, Vegan, Allergy-Friendly)

 

Just in time for Christmas! And, surprise surprise, they’re good for you too! One of the greatest challenges of living with food restrictions is getting proper nutrition. So I am always looking for ways to sneak nutrient dense ingredients into my allergen-free recipes.

Hemp seeds (also called “Hemp Hearts”) are a fantastically nutritious source of protein, and Omega 3 and Omega 6 essential fatty acids, which are often hard to get enough of when you can’t eat nuts or fish. These little seeds are not only nutritional powerhouses, they are also seriously tasty, and great in baked goods in place of tree nuts and peanuts. Contrary to popular belief, they are mild and “nutty”. They are great in cookies, tossed in a salad, or sprinkled over your oatmeal. In fact, I’m beginning to think, their possibilities are endless.

These cookies are not only fabulous for holiday parties, they’re good enough for any wedding, allergen-free or not.

What nutrients do you find it hard to get enough of on an allergen-free and/or gluten-free diet? Leave me a comment below.

 

Gluten-Free Hemp Seed Wedding Cookies

Makes about 40 1 1/2 -inch cookies

 

These little gems are normally made with walnuts, pistachios, pecans or almonds. This tree nut-free version is made with hemp seeds, is equally delicious, and highly nutritious. A perfect little sweet, full of  “Hemp Heart”, to share with lots of love!

Ingredients:

  • 1/2 cup confectioner’s sugar
  • 1 cup dairy-free, soy-free vegetable shortening
  • 2 teaspoons vanilla extract
  • 2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 cup shelled hemp seeds* (Manitoba Harvest hemp seeds are allergen-free)
  • Confectioners sugar, for rolling

1. In a large bowl, combine 1/2 cup confectioner’s sugar, shortening and vanilla extract. Blend well.

2. In a separate bowl, measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix, xanthan gum and salt. Stir flour mixture and hemp seeds into sugar mixture, stirring until dough holds together. Cover the bowl and chill about 1 hour.

3. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Remove the dough from refrigerator. Shape dough into 1-inch balls, pressing together like you would with Play Dough.

4. Place balls 1 inch apart on cookie sheets. Bake cookies on center rack in oven for 18-20 minutes until set but not brown.

5. Cool for 10 minutes on cookie sheets. Gently remove cookies with a thin spatula (be careful, cookies are delicate) and roll them in confectioner’s sugar. Cool completely and re-roll in confectioner’s sugar.

TIP If cookies aren’t eaten within a day, store them in the freezer. Layer them in single layers between parchment paper. Enjoy them at room temperature.

GLUTEN-FREE HEMP SEED WEDDING COOKIES
© 2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

Vermont Nut-Free Cocoa Powder: Allergy-friendly Hot Chocolate, and Vegan (soy-free!) Chocolate Pudding Recipe

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I’m part Swiss. Did I ever mention that? In fact, I’m a Swiss Citizen (dual).  Yup, that’s right, just call me “Heidi”. What do Swiss people like more than anything?  Well more than anything other than a good watch, and neutral politics? And perhaps a good army knife?  HOT CHOCOLATE.  That’s right.  Thick, complex, rich, and so chocolaty that it’s almost like it’s just a melted cup of chocolate.

But it’s not easy to replicate this type of hot chocolate with most of the cocoa  powders you find at the store.  Imagine how delighted I was when Vermont Nut Free Chocolate sent me a care package! Not only are all their chocolate products manufactured in a dedicated nut-free facility, this cocoa powder rivals Valrhona.  Dark, robust, with a full spectrum of flavor.  It made the best hot cocoa I’ve tasted, since, well, since sitting on the hill in Lausanne, drinking a hot chocolaty bowl of heaven with my mother 10 years ago.  Thanks, Vermont Nut Free!  You just rocked my world!  Oh yeah, and my kids were pretty thrilled too. (They added the marshmallows. I’m a purist, when it comes to anything chocolate).

Allergy-Friendly Hot Chocolate

Serves 2

  • 2 cups dairy-free milk of choice
  • 2 heaping Tablespoons Vermont Nut Free Cocoa Powder
  • 2 heaping Tablespoons evaporated cane juice or granulated sugar (try Wholesome Sweeteners)

1. Combine 2  cups dairy-free milk, cocoa powder, and sugar in a saucepan over medium heat. Whisk well,   until slightly frothy. Keep just below a boil, bring to a “scald”.  Remove from heat.

Vegan (soy-free!) Chocolate Pudding

Serves 4

This pudding was such a hit with my kids that my older son tried stealing his brother’s portion after he finished his own. You might want to double the recipe if you have more than one child.

 

  • 2 3/4 cups rice milk
  • 2 Tablespoons Vermont Nut Free  Cocoa Powder
  • 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (Vermont Nut Free also makes yummy chocolate chips, which are nut-free, but please note they contain soy lecithin)
  • 1/4 cup + 2 Tablespoons cornstarch (or tapioca starch, or arrowroot starch, or potato starch)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon cognac, or brandy, or rum (optional)
  • Fresh raspberries, optional

1. Combine 2 1/2 cups rice milk, cocoa powder, and chocolate chips in a saucepan over medium heat. Whisk well,   heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to “scald” rice milk. Remove from heat.

2. In a bowl, combine cornstarch, sugar, and salt. Whisk well.

3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.

4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.

5. Remove from heat. Stir in vanilla extract (and cognac).

6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.

Vegan (soy-free!) Chocolate Pudding
© 2010 by Cybele Pascal

"Eat Freely with Cybele" a new allergy-friendly cooking show!

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Dear Friends:

I’m very happy to announce my new partnership with Enjoy Life! We’ve teamed up to bring you a new monthly cooking show, called “Eat Freely with Cybele“.  This internet based show is especially for people with food allergies and intolerances.   Every single recipe is free of the top 8 allergens responsible for 90% of food allergies, and is also gluten-free, and sesame-free! Now, that’s my kind of cooking.

Please check out our first video, for Allergy-Friendly Pancakes. And join us on facebook too!  Let me know what you think of this recipe, and what you’d like to see more of.  Looking forward to helping you eat freely!

Happy fall!

Cybele